Kiwi punch

Kiwi punch

Try this sweet & tangy kiwi punch, which will pop with refreshing flavors in your mouth.

Ingredients
1 kiwi
150 ml plain soda (unflavored)
Few mint leaves
1-2 tsp sugar
Dash of black salt & chat masala
Pinch of pepper powder
Ice cubes

Method
👉 muddle kiwi, sugar, mint leaves nicely.
👉 add dash of black salt, chat masala & pinch of pepper powder.
👉 now transfer this mixture in a serving glass & pour unflavored soda.
👉 serve chilled with ice cubes.

Tip:-
In recipe ripped kiwi is used.
You can also use 7up or sprit soda or any lime flavor soda.

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Also view death by Oreo recipe👇👇

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Butter cookies

Butter cookies

Do indulge your taste buds with this delicious mouth melting cookies. Made easily at your home. Can be stored for few days in an air tight container.

Ingredients

200 gms maida. (all purpose flour)
120 gms butter
60 gms sugar(powdered)
10 gms baking powder
1 tsp vanilla extract
1 tsp salt

Method:-

👉 preheat the oven for 15 min at 160°c.
👉 in a bowl add powdered sugar & butter beat it well till creamy texture forms.
👉 add vanilla extract, add sieved flour& baking powder to this mixture.
👉 add salt in flour. Fold it well to make a nice thick dough.
👉 mould them into cookies & bake them for 20 minutes at 220°c.
Let the cookies cool down & enjoy !!!!

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White pasta salad with tofu & mushrooms

White Pasta salad with tofu & mushrooms

Try this creamy pasta salad at your Sunday SPL brunch. Creamy & tasty it will win your heart for sure. With dash of Italian seasoning and your favorite mushrooms & tofu.

Ingredients:-

1cup Pennie pasta (boiled)
1/2 capsicum chopped
100 gms  tofu or panner
1cup of mushrooms diced
1 onion finely chopped
1 tsp olive oil or butter
Salt as required
1/2 tsp pepper powder
1 tsp of Italian seasoning
cream as required
100 ml milk
1 cube of processed cheese
2 cloves of garlic finely chopped
Handful of fresh parsley/coriander leaves

Method

👉 take a pan add olive oil/butter add garlic , cook till it aroma arises.

👉 add onion,  capsicum, tofu & mushrooms, let it cook for few minutes, add salt & pepper.

👉 take a bowl add penne pasta, above tossed veggies, cream, milk, grated cheese, Italian seasoning, salt as required & pepper powder. Give a quick mix.

👉 serve it in a plate & garnish with fresh celery or coriander leaves.

Tip
💚 you can keep pasta in fridge & serve it cold
💚 you can use panner in place of tofu.

Do like, share & comment on this recipe!!!!

Happy cooking🍜🍜🍜🍜

Classic fish fry

Classy Fish Fry

This Classy fish fry is made in south indian style. Its spiced up with regular masalas but the aroma will make you drool😋

Ingredients:

Fish slices - around 1/2 kg
Ginger Garlic paste - 1 1/2 tbls
fish masala - 1 1/2 tbls (we have used aachi brand, you can use any brand available)
Salt to taste
turmeric powder-  1/2 tsp
Coriander powder- 1 tbls
Red chilli powder - 1 tsp
Lime juice - 1 tsp


Method:

1) mix all the ingredients except fish using very little water to form a paste like consistency.
2) apply the above paste on both the sides of the clean fish pieces and marinate it for 1/2 hour.
3) take a flat tava, add 2-3 tbls oil and shallow fry the fish on slim flame. Cook till fish is crispy outside and soft inside.
4) remove the fish from tava, squeeze generous amount of lime on it and serve hot.

Tip:
The more longer the fish marinates, the better it will taste.

Beetroot Cutlets

Beetroot Cutlets

Beetroots are power packed with many benefits and are known to improve athletic performance and increase blood flow. It's very beneficial for kids but the problem is most kids fuss about eating beetroot. So, here is a kid friendly recipe which they will love. Great for evening snacks, kids will keep asking you to make it for them.

Ingredients:

1) Beetroot- 2 (cut into half, boil them well and peel off the skin)
2) Fried onions - 1 cup (can be deep fried or shallow fried)
3) Fried cashews - 1 tbls (can be deep fried or shallow fried till brown)
4) Oil/ghee
5) Garam masala
6) salt to taste
7) red chilli powder to taste(optional)

Method:

1)Blend together the boiled beetroots, fried cashews and fried onions to fine paste.
2) In a kadai, heat oil or ghee, add the above paste into it, add salt, garam masala and red chilli powder and sauté till aroma arises(about 3-5 mins)
3) Allow it to cool to room temperature.
4) Make cutlets and deep fry them in hot oil.
5) Serve hot with mayonnaise/ tomato ketchup.

Tip:
1) Breadcrumbs can be additionally used to if the mixture doesn't bind to form Cutlets.
2) The cutlets can also be shallow fried but tastes better in deep fried.

Beetroot Cutlets

Beetroot Cutlets

Beetroots are power packed with many benefits and are known to improve athletic performance and increase blood flow. It's very beneficial for kids but the problem is most kids fuss about eating beetroot. So, here is a kid friendly recipe which they will love. Great for evening snacks, kids will keep asking you to make it for them.

Ingredients:

1) Beetroot- 2 (cut into half, boil them well and peel off the skin)
2) Fried onions - 1 cup (can be deep fried or shallow fried)
3) Fried cashews - 1 tbls (can be deep fried or shallow fried till brown)
4) Oil/ghee
5) Garam masala

Method:

1)Blend together the boiled beetroots, fried cashews and fried onions to fine paste.
2) In a kadai, heat oil or ghee, add the above paste into it and sauté till aroma arises(about 3-5 mins)
3) Allow it to cool to room temperature.
4) Make cutlets and deep fry them in hot oil.
5) Serve hot with mayonnaise/ tomato ketchup.

Tip:
1) Breadcrumbs can be additionally used to if the mixture doesn't bind to form Cutlets.
2) The cutlets can also be shallow fried but tastes better in deep fried.

Shahi panner

 Shahi Panner

  Panner cooked slowly in rich cashew tomato gravy & aromatic spices, will turn out to be the best dish served at your dinning table.

Ingredients
200 gms panner
1 tbsp butter
1 tbsp oil
1 tsp ginger garlic paste
3-4 big cashews (boiled for 5 min)
1-2 tomato pureed
1 tsp tomato sauce
2-3 tsp milk to adjust gravy consistency.
1 onion sliced
Few mint leaves
1/2 tsp  kashmiri mirchi powder
1/4 tsp black salt
Salt as required
3/4 tsp garam masala powder

Method

👉 dice panner cubes & boil it in hot water with salt for a minute and keep aside.

👉 take a kadai add oil, onion saute till golden brown. Don't burn them.

👉 let it cool down. Add sauted onion, boiled cashews & tomato puree grind them into smooth gravy and little water to adjust consistency.

👉 now take a kadai add oil & butter,  ginger garlic, salt, mint leaves, mirchi powder, black salt, tomato sauce & above grinded paste make sure the flame is in sim. Cook till oil oozes out.

Give quick stir & add boiled panner cubes. Add milk to adjust consistency if required.

👉 lastly add garam masala powder & give a   fine stir.

Best served with naan & roti !!!!

Tip:-
Always prefer milk rather then water to adjust the gravy consistency in any cashew based curry.

Tandoori Paneer piza

Tandoori panner pizza🍕🍕🍕🍕

Give a treat to your taste buds with a twist of tandoori seasoning and goodness of panner, it just bursts with flavors when it enters your mouth. The aroma will last long in your mind😇😇 Made quickly in your kitchen. its time to say cheese.🍕🍕🍕

Ingredients for tandoori panner

150gms of panner cut into cubes
1tsp tandoori masala powder
1/2 tsp of mirchi powder
1/4 tsp pepper powder
1/4 tsp chat masala
Salt as required
Handful of coriander leaves

Other ingredients
2 pizza base
3-4 tsp tomato sauce
1/2 capsicum finely chopped
1 onion finely chopped
2 cup amul mozzarella cheese (1cup for each base)
Italian seasoning to sprinkle above pizza as per our taste

Method

👉 take a bowl add all ingredients mentioned in tandoori panner catogery , give a quick mix & keep aside.
👉 now take pizza base spread tomato sauce,   place tandoori panner cubes, capsicum & onion.
👉 grate cheese all over.
👉  place a steel plate on tawa put the pizza on plate, let it cook on sim flame for 15 min.
👉 sprinkle Italian seasoning on top & serve hot.

Tip:-
🍥  you also also bake  pizza in oven  preheat  for 5 min at 180 degrees & bake for 5-10 min at 200 degrees.
🍥 you can use garam masala in place of tandoori masala powder.
🍥 any desired cheese like processed, Parmesan cheese can be used in the recipe.
🍥 every oven  has its own settings. Set temperature accordingly.

Lazeez panner kulcha

Lazeez panner kulcha

Kulchas are Indian bread mainly served with north Indian curries. With an amazing filling & made in tandoor. Everybody loves them & orders  at restaurant with a fancy side dish. We always wish that we could try this at home. Now if i tell you that  you can easily make Kulchas at home on your regular roti tava ???? here we gave a twist to our filling. Do try it & surprise your loved once.


Ingredients for dough

1 bowl maida or all purpose flour
1/2 tsp salt
1-2 tsp oil or ghee
Milk as required to knead the dough

Ingredients for stuffing
100 gms panner (cottage cheese)grated
1/2 cube of amul processed cheese grated
1 tsp finely chopped garlic
1tsp of Italian seasoning
1/4 tsp pepper powder
Salt as per taste
1tsp finely chopped corriander leaves

Ingredients to garnish

1tsp kalongi (onion seeds)
1tsp til (sesemme seeds)
Handful of corriander leaves chopped finely

Method

👉 lets knead the dough as its takes time to rest. Mix all ingredients mentioned under dough category now slowly pour milk to make a nice firm dough. Apply oil & keep aside for atleast 1/2 hr.

👉 take a bowl add all the ingredients mentioned in stuffing category, mix it properly & keep aside.

👉 flat the dough with rolling pin (belan) in medium size. Put some stuffing & close all the corners. Now slowly flatten it with hands (you Can use rolling pin to shape them make sure you press gently as stuffing may come out). Make sure kulcha is not thin or too fat.

👉 sprinkle some kaongi , til & corriander leaves on the top pressed it gently with rolling pin so that, its sticks  to the kulcha.

👉  apply little water in bottom part of kulcha. Place this on hot tawa. Make sure it not too hot.
Let it cook for 1-2 minutes now change the side of kulcha & let it also cook for 1-2 minutes. Now with tongs cook kulcha on direct flame for few seconds.

 spread butter or ghee & enjoy.

Tip:- you can use chilly powder & garam masala if you dont have italian seasoning.

Italian seasoning is mixture of chillyflakes, oregano & theme.  You can combine & use if you have seperately.

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Panner butter masala💖💖💖

Panner butter masala

Every time we go restaurant our kids 👧👨always prefer panner butter masala. Do try it in  your kitchen this famous & all time favorite side dish💖💖💖. Bring restaurant style cooking at home & surprise your loved once.

Ingredients

200 gms panner (blanched in hot water for a min)
2 onion grinded to paste + 1 onion finely chopped
1 tsp ginger garlic paste
1 tsp cashew paste
2 tsp cream
4-5 mint leaves
2 tsp butter
2 tsp tomato sauce
2 large tomatoes blanched & pureed
2 tsp oil
Salt as required
1 tsp mirchi powder
1/2 tsp garam masala powder
Coriander leaves & green chilies to garnish

Method

👉 In a kadai add oil, saute onion paste& finely chopped onion till golden pink colour, then add ginger garlic paste saute for a minute.

 👉 Add mint leaves, dry masala powders mentioned above like mirchi powder etc & tomato puree, cook till oil oozes out.
Make sure your flame is in sim mode.

👉 Add cashew paste, tomato sauce & panner cubes. Give a quick stir, at last add cream & butter.

Garnish with coriander leaves& green chilies.

Best served with naan & roti !!!!

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Punjabi panner burji

 Punjabi Panner burji

Panner burji is a famous north Indian dish. Crumbled panner cooked in rich tomato gravy with lots of spices. Its mainly served with pav bread, Roti's & naans. This aromatic and flavoursome curry will occupy a special place in our heart💖💖.

Duration :- 10- 15 min

Ingredients

100 gms of panner( crumbled)
1 big tomato puree
1 onion chopped
1 tbsp oil
1 tsp ginger garlic paste
1/4 tsp jeera
1/2 tsp mirchi powder
1 tsp daniya powder
1/4 tsp black salt
3/4 tsp Everest kitchen king garam masala powder.
Salt as required
Pinch of sugar
Coriander leaves to garnish

Duration:- 15 min

Method

👉 take a kadai add oil , jeera ,onion saute till pinkish brown colour.
👉 add ginger garlic paste saute till aroma releases.
👉 add tomato puree , add salt & sugar. Let it cook for few minutes  in sim flame till oil oozes out.
👉 now add  black salt, mirchi & daniya powder.
👉 add crumbled panner, give a quick stir, cover the kadai with lid & let it cook for few more minutes.
👉 at last add Everest kitchen king masala  powder.

Garnish with coriander leaves & serve with pav bread or Roti's !!!!


Tip:- adding a pinch of sugar in any tomato gravy based dish, this will  kill the acidity released through tomatos & enhance the flavour of the dish.

You can also use regular garam masala powder if everest kitchen masala powder.

You can also add green peas in the dish.

Chilly panner

Chilly panner


Your favorite Cottage cheese meets Chinese flavors to become your favorite chilly panner. Now enjoy restaurant style chilly panner at home !!!!

Ingredients

200 gms  panner (blanched in hot water for a min)
1 onion cut into cubes
1/2 capsicum cube into cubes
2 green chilies chopped
2 garlic flakes chopped
 Oil to deep fry & (1 tsp oil to temper)
1 tbsp cornflour
1 stake of spring onions chopped to garnish

Other ingredients
3 tsp tomato sauce
1tsp soya sauce
1 tsp Chinese chilly sauce or chutney
1 tsp vinegar
1/2 tsp pepper
Salt as per taste
Mix all the above mentioned ingredients in one cup of water to make paste, this will ensure that sauce will not burn.


Chinese chilly chuntney recipe

25 red chillies
1 pod of garlic
1 onion roughly chopped
1 marble size tamarind

Boil red chillies in 2 cups of water for 8-10 minutes.  Switch the flame, let it retain in water for 1/2 hr. Now strain the water& add all the other ingredients & churn them in a thick paste in a grinder.


Method

👉 dab panner in cornflour , deep fry till brown& crispy.

👉 take 1 tsp oil add garlic, onion, capsicum, green chilies saute till aroma releases.

👉 now add sauces which is mixed in water. Make sure the flame is in sim as it has tendency to burn.

👉 add fried panner & toss it. Check the seasonings, add if required.

💖 garnish with spring onions 💖

Tip:- add one tsp milk in hot water while blanching panner. This step shall make panner soft.

You can also shallow fry panner to avoid calories.

Chinese chilly chuntney can be stored for 15-20 days & can be used in many other Chinese recipes. Make sure cover it properly& keep in fridge.


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Choconut bites🍫🍮🍪

Try these these choconut bites crunchy, tasty& made in jiffy. It shall be instant hit at your dinner table. Coconut inside chocolaty🍫🍫 outside!!!!


Ingredients for filling:-
2tbsp almonds coarsely crushed
2 tbsp milk powder
1 tbsp condensed milk
1tbsp dessicated coconut
Few raisins

Outer layer:-
200 gms of cooking chocolate

Method:-
1. Let's melt the cooking chocolate using double boiler method or using microwave.

2. In meanwhile make  filling , take all ingredients in a bowl mentioned in filling category and make a dough, shape them into balls and keep aside.

3. Now take silicon shaped moulds . Pour little melted chocolate, put one filling ball & pour more chocolate over it. Do this process for all the moulds. Give a tap to moulds so that chocolate settles evenly.

4. Refrigerate for 20-30 minutes.

Tip:-
👉You can use your desired shape moulds we have used two types of moulds in this recipe.
👉Make sure you use double boiler method while melting chocolate. If its put directly it shall burn.
👉melted chocolate should be in room temperature .

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Choco idly cooker cake

Choco idly cooker cake🍫🍮🍫

Choco idly cake is a yummy mini version of cake made in idly steamer. Easy to make tiny bites. Its eggless & made in couple of minutes.

Ingredients:-

5 Oreo biscuits
5 burbon biscuits
100 ml milk
1 tsp sugar
1/4 tsp eno

Little oil to grease idly mould

Garnish required:-

1-2 tsp chocolate sauce  to garnish
3-4 Choco waffer rolls to garnish

Duration:- 10-15 min

Method📝

1. Grind burbon, Oreo biscuits & sugar into fine powder.
2. Transfer into a bowl add milk & eno.
3. Give a quick stir. Grease the idly moulds with oil so that it can be easily removed after being cooked.
4. Pour the batter slowly in each mould.
5. Steam them for 10-12 min.
Let it cool down to room temperature. Spread some chocolate sauce.

Best served with ice cream & diary milk pieces.

Tip:- make sure the batter is thick.m

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Nutella mug cake🍫🍵🍫🍵

Nutella mug cake

Try this easiest cake made in mug. 100% veg made in jiffy. When you have sweet cravings, hit into the kitchen & treat your taste buds.

Ingredients

1/4 cup maida
1/4 cup nutella
3 tsp milk
1/4 tsp baking powder
1 tsp oil

Method

1. Combine all the ingredients in a bowl & mix it nicely without lumps. Make sure the batter is thick.

2. Transfer this mixture in a heatproof oversized mug.

3. Microwave it for 2 minutes. Insert a toothpick to check the doneness. Make sure it comes clean.

Let it cool down slightly. Sprinkle powdered sugar& some nutella to garnish!!!!

Chocolate pebbles🍫🍥🍫🍥

Chocolate pebbles🍫🍥🍫🍥

Indulge into these yummy, gooey, tasty choco pebbles.  Easy to make and can be stored for a few days(but your kids will finish it all). Its a sure shot hit on the dessert table.


Ingredients:-

200 grms of condensed milk
5 cashews powder
5 almonds powder
1/2 tsp coco powder
2 TSP milk ( mix sugar & cocopowder)
3/4 cup of milk powder
2 tsp unsalted butter or ghee
Grated coconut to garnish

Method:-

1.Take a heavy bottom or non stick kadai, put ghee, milk powder, cashew&almond powder, coco infused milk, condensed milk in a sim flame.

2. Keep stirring this mixture continuously till  it becomes thick.

3. Remove from flame. Let it come to room temperature. Now place butter paper on a plate or tray.

4. Shape the mixture into small marble size and  refrigerate for 1/2 hour.

Garnish with chocolate sauce & grated coconut.

Tip:- you can also use coco infused milk to garnish if chocolate sauce not available.

Use butter paper or else the mixture shall stick on tray.

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Chocolate barfi🍫🍫🍫

 Chocolate barfi

For white layer....

 1 cup milk powder
 1/4 cup milk
 1/4 cup of unsalted butter or ghee
 1/2 cup powdered sugar
 Pinch of  cardamom powder.

 brown layer...

  1/2 cup milk powder
  2tbsp of milk.
 1/4 cup of powdered sugar
 1 tbsp of cocoa powder,
  2 tbsp of unsalted butter or ghee

Method:-
First we need to prepare white layer:-  take a non stick kadai put all ingredients mentioned in which layer category cook in sim flame for few minutes till the mixture comes together. Now transfer this mixture into a greasing plate.

For chocolate layer:- take all ingredients mentioned in brown layer category in a nonstick kadai. Cook in sim flame till the mixture comes together.

Set this brown mixture on white layer mixture level it with spatula. Keep this in fridge for two hours to set.
Later cut into cubes and garnish with cashews.

Chocolate coffee latte

Chocolate coffee latte 🍫☕🍫☕

Do indulge yourself with this delicious creamy Chocolate coffee latte. Made in jiffy tasty & all time favorite among kids.

Ingredients:-

1glass chilled milk
1scoop vanilla ice cream
1/2tsp coffee powder
1/4tsp coco powder
1tsp sugar

Method:-

Take all ingredients mentioned above  in a  bowl. Beat till nice & frothy in high speed for 5 minutes with hand blender.

Serve chill !!!!!

Sprinkle a pinch of coco powder to garnish.

Tip :- you can use juicer jar if hand blender not available.
Add more sugar if required.

Mohan thal

Mohanthal is a classic gujrati dessert. Made with besan, ghee & other rich  ingredients. It's simply  irresistible.

Ingredients :-
  2 cups of besan
1/2 cup milk
 3 tbsp ghee
  Mix all ingredients  & keep aside for 1/2 hour.

Sugar syrup -
 2 cups sugar
 1 cup water
Boil till one thread consistency.

Other Ingredients
1 tsp elachi powder
1 cup ghee
Few strands of saffron

Almonds to garnish.



Method :-


1. Take  a heavy bottomed kadai add 1 cup melted ghee and add besan mixture  which  was kept aside.

2. Saute in medium flame  till colour changes to  light brown. Add saffron strands,  elachi  powder.

3. Now finally pour hot sugar syrup. Give a quick  stir.

4. Pour  this mixture  into a greased plate. Cut into  cubes after it comes to room temperature.

Garnish with slivered Almonds.

- Important  tip :- besan used for mohanthal should be coarse one.  It's easily available in the market nowadays.

Make sure that the flame is in sim. As besan tends to burn fast.

Keep stirring  continously  while it's in flame.

Sakkar pongal

Sakkar pongal also  known  as sweet  pongal is widely made as prasad in south India. Rich & tasty which  will make you drool😍😍😍.


Ingredients :-

1/2 cup rice
1/3 cup moong dal
2.5 cup of water
1/2 cup jageery(gur)
3tsp ghee
1-2 cloves
1/4 tsp elachi powder
1/4 cup of coconut chopped (fresh)
5-6 pieces  of cashews

Duration :- 15-20min

Method :-

 1.Dry roast moong dal in a heavy  bottom kadai  for 2-3 min till aroma araises.

 2. Now wash moong dal &  rice together for 2-3times.

 3. Now take a pressure cooker add rice, dal & water. Pressure it 7-8 minutes in sim flame.

 4. Meanwhile  take a saucepan or kadai put jagerry & elachi powder let it melt in sim flame keep stirring  continuously to avoid  burning.

 5. Once the pressure  cooker cools down smash dal & rice gently.  Mix this jagger syrup & give a quick stir.

 6. Now let's temper for that take ghee, coconut, cashews & cloves cook till  cashews  are golden brown.

Transfer  this tadka in rice.

Serve hot😘😘😘😘

Tip:- sugar can also be used instead  of  jaggery.

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Instant coconut ladoo

Bapa's one of the most favourite  prasad is coconut ladoo.  This is mainly made in maharashtra.  Do try this yummy & tasty coconut ladoos  with 2 ingredients :) 

Ingredients :-

400 grms Condense milk

1/2 coconut (grated) 

1tsp ghee (to grease  your hands) 

Keep some grated coconut aside to garnish

Almonds to garnish as well

Duration :- 15min

Method :-

Grate coconut & keep aside. Take a heavy  bottom kadai Put condense milk & coconut. 

keep stirring  till it start leaving  it's sides. 

Do the process in sim flame. Keep stirring  continously. 

Remove  from flame  let it cool down completely. Now grease your hands with ghee.  Shape them into ladoos. 

Now roll these ladoos on leftover grated coconut. Garnish  with Almonds. 

Curd rice

All south  Indians  swear by curd rice. Tasty, healthy & easy to digest. Its all time comfortable food. Whether to have it after a heavy meal, to relish or made as prasad this humble curd rice has its place in everybody's heart💖.

Ingredients :-

1 cup cooked rice
2 cup curd
Salt as per taste
1tsp amul butter

To temper

1tsp oil
1/4tsp jeera(cumin)
1/2tsp rai(mustard seeds)
1/4tsp grated ginger
Pinch of hing
2 red chillies(talim chillies)

To garnish 

1/2 carrots grated
Handful of coriander leaves
Few kishmis(rasins) soaked

Duration :-10min

Method 

Take curd, butter, salt in bowl & beat well with a churner or spoon. 

Now let's make the tempering. Take a tadka kadai add all ingredients  mentioned.  Let it spluter. Add this tempering on curd. 

Add rice & give a quick stir. Transfer  in a serving  plate. 

Now garnish  with raisins, grated carrot & corriander leaves. 

Tip:- always use rice which is in room temperature. 

Curd should  always  double  quantity  of rice for rich & creamy  tasty!!! 

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Classic besan ka sheera

  Aromatic combination of besan and  rawa makes this amazing sinful sheera. Pure, Rich & tasty.. You will fall in love with this classic all time favourite recipe.


Ingredients:-

1/2 cup rava(suji)
6 tbsp besan
 4 tbsp ghee
1.5 cup milk
 1/2 tsp elachi powder
2  cup sugar
 few saffron strands

 almonds and pistachos for garnishing

Duration:- 10-15 min

Method:-
 1)Take a heavy bottom kadai, add ghee and rava.  sauté till light brown.

 2) Add gram flour and saute for 3-4 minutes. keep stirring continously in low flame.

3) Add saffron, now add milk slowly keep stirring.

4) Cover and cook for 1 - 2 minutes. Add elachi  powder and sugar. mix till sugar dissolves.

 Garnish with amonds and pistachos  and serve hot !!!!!!

Tamarind rice

Tamarind rice also known as pulhra or puliyodare in south India. This tangy and tasty rice is also used as prasad to please ganesha. Very healthy & easy to make.

Ingredients:-


1. 1 tbls tamrind - soak in water
2. Urad dal - 1 tsp
3. Chana dal - 1. Tsp
4. Fried gram 1 tsp(chutney dal)
5. Mustard seeds 1/2 tsp
6.  red chilli pwder 2 tsp
7.  turmeric 1/4 tsp
8. Curry leaves 4-5
9. Ginger garlic paste 1 tsp
10. Red chillies dried whole - break and remove seeds - 4
11. Hing - pinch
12.  bowl cooked rice - 1
13.  oil  2-3 TSP
14. Salt as required

Duration:- 15-20 min

Method:-

Lets make the tamrind pulp paste first:

Take kadai, add oil ,hing, curry leaves, mustard seeds ,red chillies,  urad dal, fried gram , channa dal, ginger garlic paste.

Add all dried masalas powder. Stir well. Add tamrind pulp water and let it cook properly.  Switch off flame. Our tamrind pulp paste is ready. This can also be stored for a few days in the refrigerator.

Mix this tamrind pulp paste with cooked rice, salt, and oil (if required)

Serve with spicy fried aloo (potatoes)!!

Tip:- 1)you can also use peanuts & cashews for rich flavour.
         2) while this rice can be served immediately also, it's preferable to mix the tamrind pulp paste and rice in advance and allow it to soak to enhance the flavours.